Oh, there’s just nothing that smells quite like the holidays, right? That deep, warm hug you get when cinnamon, clove, and ginger hit the air? Honestly, I live year-round for that scent! But if you’re like me, sometimes you want that amazing spiced flavor without spending half a day rolling out dough, cutting fiddly shapes, and praying none of the reindeer legs break off in the oven. That’s why I’m obsessed with these Gingerbread Cookie Bars. Forget fussy cutting; these are totally pan-baked, wonderfully chewy, and they give you maximum molasses goodness with minimum cleanup. Seriously, these bars became my go-to about five years ago when I realized I could get the classic deep flavor without fighting the dough. Trust me, I’ve tested enough holiday baking recipes to know which ones pass the true ‘easy yet delicious’ test, and this one is a gold medal winner.
Why You Will Make These Gingerbread Cookie Bars Again and Again
Okay, if you’re still on the fence, let me give you the lowdown on why these Gingerbread Cookie Bars jumped to the top of my annual baking list. They just check every single box, darling.
- They are unbelievably chewy! Seriously, that perfect soft center is what we’re aiming for.
- Zero rolling pin drama—you just press the dough into the pan and walk away.
- The spice blend hits just right—warm, but not too sharp, thanks to that perfect balance of ginger and cloves.
- They make a huge yield (we get 24 bars!), which is fantastic for parties or just sneaking one every afternoon.
You know, they are almost as irresistible as my caramel apple pie recipe—almost! But these bars win on convenience every time.
Essential Ingredients for Perfect Gingerbread Cookie Bars
Pulling this recipe together is almost too easy because the ingredients are just standard pantry staples—well, maybe minus the molasses hiding in the back of your cupboard! But once you have these things assembled, you’re golden. Getting the quality right here is what guarantees that deep, spicy flavor we all crave from our favorite Gingerbread Cookie Bars. Seriously, don’t skimp on the molasses; it does all the heavy lifting for that signature chewiness.
For the Gingerbread Cookie Bars:
- 1 cup unsalted butter, softened (remember, softened, not melted!)
- 1 cup packed brown sugar (packed tight is important for sweetness)
- 1 large egg
- 1/2 cup molasses (the real stuff!)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For the Simple Vanilla Glaze:
This glaze is optional, but I think it adds a pretty little contrast without fighting the spice too much.
- 1 cup powdered sugar
- 2 tablespoons milk (just regular milk works fine)
- 1/2 teaspoon vanilla extract
Ingredient Notes and Smart Substitutions for Gingerbread Cookie Bars
Let’s talk nerdy about these ingredients for a second because the molasses and spices are truly the backbone of any good gingerbread. Molasses isn’t just for color; it brings a distinct earthy depth that makes these Gingerbread Cookie Bars taste authentic and not just like sweet sugar. If you only have light molasses, use it, but know that dark molasses really pumps up the traditional flavor profile.
And the spices! I followed the recipe exactly the first time, but honestly, if you want that real kick, try bumping the ground ginger up to 1 1/2 teaspoons. Don’t be shy! If you happen to run out of brown sugar, you can use granulated sugar, but you absolutely must add an extra tablespoon of molasses to keep that gorgeous chewiness. A little tip on this: if you need a substitute sweetener for things like simple syrups later, I keep this guide handy. This simple syrup recipe is perfect for quick mixing, but for these bars, stick to the sugar types listed unless you have to swap!
Step-by-Step Instructions to Bake Amazing Gingerbread Cookie Bars
Now for the fun part! I promise you, the method for these Gingerbread Cookie Bars is so streamlined you’ll wonder why you ever bothered cutting out traditional cookies. It’s all about getting that perfect creaming first, which builds the lift for that satisfyingly dense texture we want. Oh, and just setting this out there—if you want a real kick of spice, go ahead and add that extra half teaspoon of ginger now, as noted in my recipe rundown!
Preparing the Dough and Baking:
First things first: heat that oven up to 350 degrees F and make sure your 9×13 pan is greased and floured. If you skip this, you’ll hate me later! In a big bowl, beat that softened butter and brown sugar together until it looks light and fluffy—this creaming action is key! Then take your time beating in the egg and that glorious molasses until it’s all uniform.
When you mix the dry team (flour, soda, all those spices, and salt), give them a quick whisk in a separate bowl just to make sure everything is evenly distributed. Then, you start adding the dry stuff to the wet stuff gradually. Here is the biggest secret: stop mixing right when you see the last streaks of flour disappear. Seriously, resist the urge to mix more! Overmixing at this stage activates too much gluten, and you’ll end up with tough, hard Gingerbread Cookie Bars instead of chewy ones. Spread that dreamy dough evenly into your pan and bake it for about 20 to 25 minutes. A toothpick inserted in the middle should come out clean.
Making and Applying the Glaze:
This is where you need patience, my friend. You absolutely *must* let those bars cool completely on a wire rack before you even *think* about touching them with the glaze. If you try to glaze them warm, you’ll just get a melted, sticky mess that soaks right in—and we want a nice, distinct layer on top!
While they cool down, you just whisk the powdered sugar, the two tablespoons of milk, and the vanilla together until it’s silky smooth. If it looks too thick, dribble in a tiny bit more milk, maybe a half teaspoon at a time. Once the bars are totally cool, spread that glaze evenly over the top. Let it set up for about 20 minutes, then slice them into perfect squares. Don’t forget, handling cold things can sometimes be tricky moisture-wise, kind of like making sure your iced tea isn’t watered down—nobody likes a weak flavor, and a soggy glaze is just sad!
Tips for the Best Chewy Gingerbread Cookie Bars
Look, anyone can dump ingredients in a bowl, but getting those perfect, unbelievably chewy Gingerbread Cookie Bars takes just a couple of extra tricks that I’ve learned the hard way. Trust me, these little tweaks are what separate a good holiday treat from an ‘OMG, I need the recipe now’ moment.
First, about your pan prep: I know the instructions said grease and flour, but I always toss in a layer of parchment paper first, leaving an overhang on two sides so I can use it like handles to lift the cooled slab out. This makes slicing SO much cleaner. You want clean edges for those perfect squares!
Second, and this is crucial: do not, under any circumstances, walk away from the oven in those last five minutes. These bars go from perfectly done to slightly dry astonishingly fast. Pull them out the second the toothpick has just a few moist crumbs attached—not totally clean, just not wet batter. That residual heat finishes the center while baking perfectly. If you’re looking for a fun pairing once you’ve mastered these, I always keep my favorite cocktail recipe selections handy for the grown-ups while the kids enjoy the bars!
Finally, remember that dark brown sugar? Make sure it’s fresh. If your brown sugar has hardened up, try microwaving it with a damp paper towel for about 20 seconds. Soft sugar creams better, which means better texture for every single one of your Gingerbread Cookie Bars.
Serving Suggestions for Your Gingerbread Cookie Bars
Now that you have this glorious pan of spiced, glazed squares, what on earth do you serve them with? Honestly, these bars are so intensely flavorful that they shine all by themselves. But if you’re having guests over, especially during a chilly afternoon, you need the perfect pairing.
My absolute favorite thing to have alongside is a strong, hot cup of black coffee. The bitterness cuts right through the sweetness of the molasses and the glaze beautifully. If coffee isn’t your style, a nice mint tea or even a spiced chai latte would be brilliant.
For something colder, especially if you’ve got leftover bars during a warmer spell or just love that pairing, I highly recommend looking into some fun cold drinks. I’ve got a great guide for cold coffee drinks that would match up nicely—think of a creamy iced latte cutting through that spicy clove flavor!
Storage and Make-Ahead Tips for Gingerbread Cookie Bars
One of the things I love most about these holiday treats is how well they keep! You don’t have to eat all these amazing Gingerbread Cookie Bars in one sitting, thankfully. If you’ve got leftovers—which I always do because I make double batches—just pop them into an airtight container. My handwritten note says they stay perfectly fresh at room temperature for up to four days.
That means you can totally make these ahead of time for your holiday party! They actually seem to get even chewier and the flavor deepens slightly as they sit wrapped up. If you need to keep them longer, you can absolutely freeze them. Let them cool completely, slice them up, and layer them between sheets of wax paper inside a freezer bag. They freeze like a dream for up to three months!
Frequently Asked Questions About Gingerbread Cookie Bars
When I first started making these, I had about a million questions swirling around, especially about that dark, mysterious molasses! It’s always good to ask, so here are some of the things I get asked most often about these incredibly easy spiced bars.
Can I skip the molasses in this recipe?
Oh, please don’t! Molasses is doing so much heavy lifting here. It’s not just about the flavor—though that deep, slightly bitter warmth is essential—it’s the sugar structure that keeps these bars chewy rather than crisp. If you absolutely must cut it out, you’ll need to substitute it with an extra half cup of packed brown sugar and maybe a half teaspoon of water to try and mimic the moisture. But honestly, it won’t be the same rich experience.
How do I know exactly when they are done baking?
This is critical for chewiness! The recipe says a toothpick should come out clean, but here’s my extra trick: Look for the edges. When the edges of the cookie base start to pull slightly away from the side of the pan, that’s your visual cue. Also, the middle shouldn’t look shiny or wet anymore. Pull them out when the toothpick has just a couple of moist crumbs clinging to it, not wet batter. They firm up as they cool!
My glaze is too thin/too thick. How do I fix it?
Don’t sweat it, this happens to everyone! If your glaze is too thin and running everywhere, just whisk in another quarter cup of powdered sugar until it thickens up to a nice, spreadable consistency. If it’s too thick, add milk one half-teaspoon at a time. Remember, you aren’t making frosting, you just want something pourable. If you need some quick mixing inspiration while you wait for the glaze to set, check out these easy cocktail recipes—a little sweet treat for me while I work!
Can I leave out the cloves? I find them a bit strong.
Cloves provide that quintessential deep winter spice note, but if you really aren’t a fan, you can certainly reduce the amount to just a quarter teaspoon, or skip them entirely. If you do skip them, I would suggest increasing the cinnamon just a smidge to make up for the lost bulk in the dry mix, but definitely keep the ginger high!
Estimated Nutritional Snapshot of These Gingerbread Cookie Bars
Now, I won’t pretend these are exactly health food, they are bars packed with butter and sugar—but they are delicious! Knowing roughly what you’re having makes that second square feel a little less guilty, right? Here is the general estimate based on the recipe dividing into 24 squares.
- Serving Size: 1 bar
- Calories: 190
- Sugar: 18g (Hello, molasses!)
- Fat: 9g
- Protein: 2g
Remember these figures are close estimations, but they give you a good general idea of what makes these spiced desserts so satisfying!
Estimated Nutritional Snapshot of These Gingerbread Cookie Bars
Now, I won’t pretend these are exactly health food, they are bars packed with butter and sugar—but they are delicious! Knowing roughly what you’re having makes that second square feel a little less guilty, right? Here is the general idea based on the recipe dividing into 24 squares. These are just estimates, of course, since everyone’s measuring spoon dips differently!
- Serving Size: 1 bar
- Calories: 190
- Sugar: 18g (Hello, molasses!)
- Fat: 9g
- Protein: 2g
Remember these figures are close estimations, but they give you a good general idea of what makes these spiced desserts so satisfying!
Print
Gingerbread Cookie Bars
- Total Time: 40 min
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Simple recipe for chewy gingerbread cookie bars.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- For Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and brown sugar until smooth.
- Beat in the egg and molasses until combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the dough evenly into the prepared baking pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack.
- While cooling, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Spread the glaze evenly over the cooled bars. Cut into squares before serving.
Notes
- For a stronger ginger flavor, increase the ground ginger to 1 1/2 teaspoons.
- You can store leftovers in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gingerbread, cookie bars, molasses, holiday baking, spiced dessert